Crispy broccoli with lemon and panko

I love all things broccoli, and we have it multiple times a week in our house. Simply roasted, cajun style, or steamed with just a good olive oil drizzle and lemon zest. We do it all.

I wanted to try something more festive and tried a new recipe over the last few weeks. This one was super yummy and easy, so definitely something that you can make during the week. When you’re trying to get more veggies into your meals, this could be your new go-to.

Recipe below:

2 large heads of broccoli

Olive oil

2 cloves chopped garlic

zest of 1 lemon

about 1 tbsp lemon juice

2 tbsp roasted pine nuts (can throw these in the oven for literally 5 mins and they’ll toast quickly)

1/2 cup panko (I used gluten free)

Preheat oven to 400 degrees. Cut broccoli florets into even thickness/size. Toss with generous amount of olive oil (about 4 tbsp). Put in oven for about 15 minutes, until they start to brown. You may need to toss half way through.

Meanwhile, heat olive oil (about 1-2 tbsp) and garlic about 1 minute on stovetop. Once garlic becomes fragrant (about 1-2 minutes) add in panko. Make sure olive oil is evenly distributed. Let panko brown about 3 minutes. Remove from heat and add in the pine nuts and lemon zest.

Remove broccoli and sprinkle with lemon juice and top with panko.

Enjoy!